Tuesday, 10 May 2011

some beautiful recipes for this week's box

Courtesy of Hannah, thanks for the inspiration!
Have fun picking up those boxes today folk, remember parking is easier after 4 pm when the uni folk tend to dissipate. Also, bring back last week's empty box so we can fill it up again next week.

We had a good time packing last night, don't forget to sign up for a shift today if you haven't already. Cheers! Happy winter all!

Sesame Green Beans
This is a nice quick way to make a green beans side dish a little more interesting.
    250g green beans
    2 tbsp toasted sesame seeds
    1 tsp honey
    1 tbsp soy sauce
    1-2 garlic cloves, minced
    fresh chili to taste, finely chopped
    a little oil
    cut beans in half if they are long, string them if you like
    add a little oil to hot pan or wok
    quickly fry minced garlic and chili
    add beans and stir fry for a few minutes until hot through, but still crunchy
    add soy sauce, honey and sesame seeds and stir trough the beans until they are evenly coated

Cauliflower Pakora
Pakora are an Indian favourite. They are yummy with most types of vegetable, but especially good with caulies!
    1 cauliflower
    1 cup chickpea flour
    1 tsp ground cumin
    1 tsp ground coriander
    1 tsp turmeric powder
    some water
    fresh chili to taste, finely chopped
    small bunch fresh coriander, chopped
    1 tsp salt
    break cauliflower into small florets
    combine flour, spices, chopped chili and coriander and some salt.
    add enough water to make a thick batter, it will need to coat all the vegetable and not drip too much
    mix together with the cauliflower florets
    heat oil in a pan or deep fryer
    get two tablespoons, with one scoop up a spoonful of mix, and with the other you can shape it a bit or just push it into the oil, fry for a few minutes until golden and cooked through. 

Veggie Shepherds' pie
This is of course a classic, but also very yummy veggie. Makes a nice dinner with some greens on the side. The seasoned breadcrumbs add a little salty crunch.
    1 or 2 carrots, finely chopped
    1 onion, finely chopped
    2 sticks of celery, finely chopped
    2 cloves garlic, finely chopped
    ½ cup red lentils
    1 ½ cups stock (water will also do)
    2 tomatoes, diced
    3 cups chopped seasonal veggies (zucchini, greens, cauliflower etc)
    2 medium potatoes
    1 sweet potato
    Fresh Thyme, Rosemary or Sage
    salt to taste
    stale bread or bread crumbs
    Chop sweet and regular potatoes and boil until soft
    Drain and mash with a little oil or nuttelex, and add salt to taste. Set aside
    Preheat oven to 180C
    Heat a little oil in a pan and gently fry the herb of your choice, onions, garlic, carrots, tomato and celery for a minute or two
    Add lentils and fry for another minute or two
    Add stock or water, cover and simmer for about 15-20 minutes, until lentils are almost soft
    Add the rest of your veggies and cook until they are almost cooked, but still a little crunchy, add more water or stock to the pot if the lentils have absorbed it all, although it should not be too watery or soupy
    Blend a piece or two of stale bread for breadcrumbs with some salt and pepper
    Add veggie/lentil mixture into medium sized baking tray, spoon mash ontop and sprinkle with seasoned bread crumbs.
    Put in oven for about 40 mins!

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